This Blueberry Almond Bread is a yeast bread loaf. The berries and almonds make this a fantastic bread for french toasts or PB&J Sammies. VeganJump to Recipe
It is the time for a blog hop. The #berrylove it is for the month of April! It was supposed to warm up enough, so there would be these fresh vibrant berries all around.. but hello, Seattle did not get that memo. So we have to be happy using the supermarket or frozen berries. I wish it warms up soon and I can go berry picking!
This Blueberry Almond Bread
Make 8 by 4 inch loaf
- 1.5 cups (187.5 g) cups bread flour
- 1 cup (120 g) whole wheat flour
- 1/2 cup (56 g) ground raw almonds
- 3/4 cup (111 g) blueberries I used fresh, use wild blueberries for a deeper color
- 1/4 cup (62.5 ml) cup warm water
- 2 teaspoons active yeast
- 2 Tablespoons raw sugar or equivalent sweetener
- 1/2 teaspoon (0.5 teaspoon) salt
- 2 Tablespoons organic canola oil or olive oil
- Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water. Mix and let it sit until frothy. 10 minutes.
- In a stand mixer, add the flours, salt, rest of the sugar and mix well.
- Blend blueberries, and 2-3 Tablespoons water, into a smooth puree.
- To the flours, Add in the blueberry puree , oil and yeast mixture and knead for 6-8 minutes. Scraping sides every 2-3 minutes. Or knead by hand for 5-6 minutes.
- Add more water or bread flour if needed to make a well formed soft dough. The dough might be a little sticky, but should not be wet.
- Place dough in well greased container. Spray water on top, cover and let sit in a warm place for 1.5 hours or until doubled.
- Take dough out on a working surface. Using a little bread flour, knead for a minute, and then flatten it out into an inch thick rectangle. Roll it up like a jelly roll. Seal the edges. Place the roll seam side down in a well greased or parchment lined bread pan. Spray water on top. Sprinkle a little flour. Cover with a towel and let rise in a warm place for 45 minutes or until doubled.
- Bake in pre-heated 365 degrees F for 35-40 minutes.
- Remove from bread pan and cool on rack completely before slicing. Store in the refrigerator if not using up the same day.
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The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma